- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup olive oil
- 2 (6 ounce) cans tuna packed in oil, drained
- 2 cups drained and rinsed canned chickpeas
- 2 navel oranges
- 1/2 head romaine lettuce, cut into 1-inch pieces
- 1 large fennel bulb, cut into quarters and then into thin slices
- 1 red onion, chopped
- 1 jalapeno pepper, seeds and ribs removed, minced
- 1/3 cup chopped cilantro (optional)
- In a large glass or stainless-steel bowl, whisk together the lemon juice, mustard, salt, and pepper. Add the oil slowly, whisking.
- In a medium glass or stainless-steel bowl, combine the tuna and chickpeas. Gently stir in 1/4 cup of the dressing.
- Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and set aside. Squeeze 2 tablespoons of the juice from the membranes into the remaining dressing.
- Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeno, and cilantro to the dressing and toss gently.